French Onion Dip
- 15m Prep Time
- 40m Cook Time
- 1h 25mReady In
This French onion dip is made from scratch with caramelized onions, crème fraîche, and Greek yogurt. It's a rich and flavorful appetizer that pairs perfectly with toasted baguette slices.
Ingredients
- 29.6 ml unsalted butter
- 3 large onions thinly sliced
- Kosher salt and pepper
- 14.8 ml fresh thyme leaves
- 59.1 ml dry sherry wine
- 227 g crème fraîche
- 118 ml full-fat Greek yogurt
- 14.8 ml grated lemon zest
- 59.1 ml fresh chives chopped
- Baguette sliced and toasted
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 256 mg
- Iron: 4.88 mg
- Magnesium: 105 mg
- Phosphorus: 206 mg
- Potassium: 1005 mg
- Zinc: 1.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml unsalted butter
- Kosher salt and pepper
- 14.8 ml fresh thyme leaves
- 59.1 ml dry sherry wine
- 227 g crème fraîche
- 118 ml full-fat Greek yogurt
- 14.8 ml grated lemon zest
Prepare
- 3 large onions, thinly sliced
- Chop 59.1 ml fresh chives
- Baguette, sliced and toasted
Let's Cook
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Step 1.
Melt 2 tablespoons unsalted butter in a large skillet over medium-low heat. Add 3 large onions, thinly sliced, and season with ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the onions are tender, 8 to 10 minutes.
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Step 2.
Increase the heat to medium and cook uncovered, stirring frequently, until the onions are deep golden brown, 30 to 40 minutes. If the onions stick or the pan browns too quickly, add 1 to 2 tablespoons of water. Stir in 1 tablespoon fresh thyme leaves and cook for 1 minute. Add ¼ cup dry sherry wine and simmer until evaporated. Remove from heat and let cool slightly.
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Step 3.
In a large bowl, combine the cooled onion mixture with 8 ounces crème fraîche, ½ cup full-fat Greek yogurt, and 1 tablespoon grated lemon zest. Stir until smooth. Fold in all but 1 tablespoon of the ¼ cup chopped fresh chives. Let the dip stand at room temperature for 30 minutes to allow the flavors to meld.
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Step 4.
Sprinkle the reserved 1 tablespoon chives over the dip. Serve with sliced and toasted baguette.